Crispy Baked Sweet Potato Fries with Mango Chutney Mayo
These crispy, golden-brown sweet potato fries are coated in a savory Parmesan-breadcrumb crust and baked to perfection. Served with a zesty mango chutney mayonnaise dip, they make a delightful appetizer or side dish.
Instructions
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1
Preheat oven to 450°F. In a shallow bowl, whisk the egg and water. In a resealable plastic bag, combine the bread crumbs, Parmesan cheese, cayenne pepper, and black pepper.
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2
Add the sweet potato strips to the egg mixture, a few at a time, and toss to coat. Transfer the coated strips to the bread crumb mixture, seal the bag, and shake to coat evenly.
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3
Arrange the coated sweet potato strips in a single layer on a baking sheet coated with cooking spray. Drizzle with olive oil and bake for 25-30 minutes, turning occasionally, until golden brown and crispy.
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4
In a small bowl, combine the mayonnaise, mango chutney, curry powder, and a dash of salt. Serve the baked sweet potato fries warm, with the mango chutney mayonnaise dip. Sprinkle with minced fresh parsley, if desired.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
